1) What happen to baking ammonia when exposed to heat and moisture?
ANSWER:When exposed to heat and moisture, baking ammonia will quickly turn into ammonia, carbon dioxide and water, all of which are sources of leavening in baked goods.
2) What characteristics of baking ammonia distinguish it from baking soda and baking powder?
ANSWER: The following characteristics of baking ammonia distinguish it from baking soda and baking powder: · Not very reactive at room temperature -- i.e., batters and doughs made with baking ammonia have a good bench tolerance; · Reacts rapidly in the presence of water and heat; · Increases uniformity and spread in cookies; · Increases browning; · Provides for a crisp, porous crumb; · Develops a very strong odor during baking that will dissipate once the product is cooked above 140?F; · Adds an ammonia off-flavor to still-moist baked goods.
KL LEAVENING AGENTS
1) What happen to baking ammonia when exposed to heat and moisture?
ANSWER:When exposed to heat and moisture, baking ammonia will quickly turn into ammonia, carbon dioxide and water, all of which are sources of leavening in baked goods.
2) What characteristics of baking ammonia distinguish it from baking soda and baking powder?
ANSWER: The following characteristics of baking ammonia distinguish it from baking soda and baking powder: · Not very reactive at room temperature -- i.e., batters and doughs made with baking ammonia have a good bench tolerance; · Reacts rapidly in the presence of water and heat; · Increases uniformity and spread in cookies; · Increases browning; · Provides for a crisp, porous crumb; · Develops a very strong odor during baking that will dissipate once the product is cooked above 140?F; · Adds an ammonia off-flavor to still-moist baked goods.